This was my inspiration: http://www.simplyrecipes.com/recipes/vermont_maple_syrup_pork_chops/
My chops were fairly thin, so I just did a stove-top method, but I am sure the oven-method for a thicker chop would be fab as well. I doubled the sauce, because I had a haunch it would be delish and I would want some for our rice side dish. I WAS RIGHT. It was a little bit sour, a little bit sweet, a little bit spicy and a lot amazing.
- 4-6 pork chops
- Olive oil
- 1/2 onion, minced
- 1/2 c. maple syrup
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1/2 c. water
- 1 tsp chili powder
- salt & pepper to taste
- Whisk together the sauce ingredients in a bowl (maple syrup to s&p).
- Heat oil in a large skillet or dutch oven. Sear the pork chops on each side. Set aside.
- Saute the onion in the skillet until browned and translucent.
- Add the sauce and bring to a boil.
- Add the pork chops back in to the pan. If they are thick and your pan is oven proof, stick it in a 350 F pre-heated oven and bake for 20 mins. If they are thinner, just keep the chops cooking in the bubbling sauce for about 10-15 mins on the stove top.
- Serve with rice or mashed potatoes, so you have something to dump the yummy extra sauce on :)